Amy Rosen adds a crispy topping to an old fave in this simple, satisfying recipe.
A much-loved dessert and brunch staple, bread pudding couldn't be easier to make — and it's economical too. This one is super moist, with a generous amount of cinnamon, and it benefits from the extra texture and flavour of a crunchy streusel topping.
Unlike most recipes, you start it in a cold oven so the pudding bakes gently before turning golden brown. And you can up the ante by serving it with ice cream!½ loaf stale baguette, cubed or torn into small pieces by hand or with a couple of pulses in a food processorIn a large bowl, combine bread, milk, butter, sugar, cinnamon, vanilla and eggs. It will be runny, but don’t worry — it will firm up.In a medium bowl, combine flour, brown sugar, cinnamon and salt.
Sprinkle the streusel evenly on top of the pudding. Place the dish on the middle rack in a cold oven, then set it to 350 F and bake until the top of the pudding is browned and the kitchen smells like heaven, about 1 hour. Let the bread pudding cool slightly, then dust with icing sugar. Cut it into large squares and serve with a scoop of ice cream if desired.Amy Rosen is an award-winning journalist, TV presenter, and author of seven cookbooks. She's also the CEO of Rosen’s Cinnamon Buns. Follow her on X and Instagram .
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